Lentossis Agriculture and Forestry

Meat Goat

How should I prepare goat meat?

I know it sounds weird but one of my uncle’s goats died (hurt itself and a long story so no one needs to get on my case about that part lol) and we thought we’d try it out. We fried up some with just a little salt and pepper on it and it tasted good, but it was really tough and chewy. Is there anything I can do about that?

I never tried goat before, but next time you could try cooking at a lower temperature and for a longer time. Or maybe mix the meat with some corn starch.

Found this recipe at emerils.com

JERKED LEG OF GOAT

Ingredients needed:

1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves; 1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice

Place the goat in a large, re-sealable plastic bag.

In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.

Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.

Yield: 4 servings

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Meat Goat

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